4 layer Pumpkin caramel pecan cake
Pinched 853 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 box||yellow cake mix|
|1 can(s)||15 0z pumpkin (divided)|
|1/3 c||canola oil|
|1-1/2 tsp||pumpkin pie spices divided|
|1 pkg||cream cheese softend|
|1 c||powdered sugar|
|1tub pkg||8 oz cool whip thawed|
|1/4 c||caramel ice cream topping|
|1/4 c||chopped pecans|
selden, NY (pop. 91,862)
Member Since Sep 2012
I found this recipe 2yrs ago on Net and its the best ive ever had of a pumpkin cake I am very picky! and my family and friends LOVED IT! I even was paid to make a few of them for friends :-) let me know if anyone ventures into making 1 :-)
Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !